CN102754820A - Method for producing fermented fish paste - Google Patents
Method for producing fermented fish paste Download PDFInfo
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- CN102754820A CN102754820A CN2012102730974A CN201210273097A CN102754820A CN 102754820 A CN102754820 A CN 102754820A CN 2012102730974 A CN2012102730974 A CN 2012102730974A CN 201210273097 A CN201210273097 A CN 201210273097A CN 102754820 A CN102754820 A CN 102754820A
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Abstract
The invention discloses a method for producing fermented fish paste. The method for producing the fermented fish paste mainly comprises the steps of low-value fish raw materials, pretreatment (removal of scales, head, tails, internal organs and vertebras), soaking in salt vinegar water, draining, soaking in ozone water, draining, defibrination, salt addition, in-jar fermentation, seasoning, mixed homogeneity and obtaining of finished products. The method adopts a salt vinegar water soaking method to remove fishy-smell substance, is scientific, easy to operate and good in effect. The salt vinegar water is used for soaking fish slices, and acetic acid promotes solubility of the fishy-smell substance (trimethylamine oxide and dimethylamine oxide) in water with the assist of the salt water and enables the fishy-smell substance to be solved in the water, thereby achieving the removal purpose. Ozone solution produced by an electrolysis type ozone generator is used for soaking and disinfection, sundry fungus pollution and usage of preservatives are reduced, and the requirement for green production is met. Self enzyme of fishes is utilized to perform natural fermentation, thereby ensuring good taste and special flavor of the fish paste.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of production method
of bagoong.
Technical background
The high and low fat of fresh water fish protein matter content, and be rich in EPA (eicosapentaenoic acid), DHA (DHA) and required various mineral matters and the trace element of other people body, be the nutraceutical that is superior to the fowl poultry kind meat products.Characteristics such as fresh-water fishes have the moisture height, musculature is delicate, and the histone enzymatic activity is stronger, easy self-dissolving and fish body freshness descend fast in the storage and transport process.China's processing of aquatic products industry industry chain (supply chain) is short at present; Comprehensive benefit is low, and lesser value fish such as small fish, silver carp, grass carp, bighead particularly basically can only marketing fresh; Corrupt rate reaches more than 30% in the marketing fresh process, is prone to cause the minimizing of fishman's income, the wasting of resources and environmental pollution.Therefore utilize low value fishes such as small fish, silver carp, grass carp, bighead to carry out the fermenting and producing bagoong content height that possesses skills, the characteristics that added value is high have tangible economic benefit and social benefit, and the research and development future is extensive.
Summary of the invention
The present invention is intended to overcome the deficiency of prior art, for making full use of lesser value fish such as small fish, silver carp, grass carp, bighead, has proposed a kind of production method of bagoong, and its production technology science is feasible, and product quality is high.
In order to achieve the above object, technical scheme provided by the invention is:
The production method of said bagoong may further comprise the steps:
(1) pre-treatment: the raw material fish after the bloodletting is removed squama, head, tail, internal organ and vertebrae, clean and stripping and slicing;
(2) salt vinegar water logging bubble: it is that 0.5～1% acetic acid and mass percentage concentration are in the solution formed of 1～2% saline solution more than the 30min that the fish piece that step (1) is cut is immersed in by concentration expressed in percentage by volume; Remove fishy smell materials such as TMAO and dimethyl amine oxide; Acetic acid is immersed in the fish piece simultaneously, drains; Its principle is: trimethylamine and dimethylamine are water-soluble relatively poor weak alkali property compound, can generate front three amino acid [(CH with acid reaction
3)
3NH
+] and diformazan amino acid [CH
3)
2NH
2+), water-soluble increase.Chlorine in the saline solution is assisted front three amino acid and diformazan amino acid water-soluble (can form amine salt with chlorion).Fillet are immersed in can be with outwelling raw meat after the amine salt dissolving in the salt vinegar water;
(3) soak with ozone solution: will be immersed in 0 ~ 4 ℃ and adopt 5-~ 10 min that sterilize in the ozone solution of 1.0 ~ 1.5 mg/kg that electrolysis type ozone generator produces through the fish piece that step (2) is handled; Make the vessel retraction of fish piece; Residual blood is extruded, and water cleans again; The ozone solution soaking disinfection that adopts electrolysis type ozone generator to produce has reduced the pollution of assorted bacterium and the use of anticorrisive agent;
(4) defibrination: the fish piece is worn into alec with colloid mill;
(5) with salt: in alec, keep salinity quality percentage composition 20 ~ 25% with salt;
(6) spontaneous fermentation: will be in 20 ~ 25 ℃ of fermentations 20 ~ 25 days after the alec that step (5) is handled is gone into the altar sealing;
(7) add enzyme hydrolysis: add mass percentage concentration in the alec after the fermentation and be 1 ~ 2% flavor protease and be hydrolyzed, preferred hydrolysis time is 3 hours;
(8) seasoning: will prepare burden and the alec of handling through step (7) is pressed mass ratio 0.9～1.1:1, and be preferably 1:1, and mix; Wherein, each constituent mass part is in the said batching: extra dry red wine green pepper 80～90, dried purple perilla 10～20, ginger 20～25; Monosodium glutamate 20～22, sesame 10～20, pepper 20～25; White sugar 20～30, yellow rice wine 10～15;
(9) mix homogeneous: with the alec after the seasoning with homogenizer mixing homogeneous;
(10) sterilization: will be through the alec after step (9) is handled at 850w, 2450Hz carries out microwave disinfection under the process conditions of 40 s; This operation mainly is that sterilization is carried out in the air microbiological contamination of packaging process and packaging material, adopts microwave disinfection to keep the local flavor of product preferably.
Wherein, the said raw material fish of step (1) is a low-value freshwater fish, and this low-value freshwater fish is small fish, silver carp, grass carp or bighead etc.The described batching of step (8) is after powder is worn in extra dry red wine green pepper, dried purple perilla, ginger, monosodium glutamate, sesame, pepper and white sugar mixing, to add in the yellow rice wine formulated again.Alec salinity quality percentage composition≤10% after step (8) seasoning is handled.
The present invention is a raw material with lesser value fish such as small fish, silver carp, grass carp, bigheads; Obtained the alec that the matter structure is even, fishlike smell is little through pre-treatment (scale, head, tail, internal organ, vertebrae), salt vinegar water logging bubble, soak with ozone solution, defibrination; Go into altar fermentation back and produce special local flavor with obvious hobby property; Fermentation back seasoning, homogeneous guarantee that the mouthfeel of alec is even, consistent, and the alec product has good local flavor simultaneously.Packaged product adopts microwave disinfection, has kept the local flavor of product preferably, has prolonged the shelf-life of product.The leading indicator of its product has: product is yellowish-brown, and salt content is lower than 10%, and soluble protein content is more than 10%, and microorganism and other physical and chemical indexs meet the food hygiene requirement, and product shelf life of products at normal temperatures reached more than 1 year.
The beneficial effect of the inventive method is presented as:
(1) adopt salt vinegar water-extraction method to remove the fishy smell material, methodological science, operation is effective easily.With salt vinegar water logging bubble fillet, salt solution assists acetic acid to increase the solubility of fishy smell material (TMAO and dimethyl amine oxide) in water, makes the fishy smell material soluble in water, thereby reaches the purpose of removal.
(2) the ozone solution soaking disinfection that produces with electrolysis type ozone generator has reduced the pollution of assorted bacterium and the use of anticorrisive agent, meets the requirement of green production.
(3) utilize the enzyme of fish itself to carry out spontaneous fermentation, guaranteed the local flavor of alec.
The specific embodiment:
Embodiment 1
With silver carp scale, head, tail, internal organ, vertebrae, stripping and slicing, the fish piece that cuts is immersed in the saline solution that contains 1% acetic acid and 1% more than 30 minutes, be immersed in 5 min in the ozone solution of 1.0 mg/kg after draining, water cleans again; The fish piece is worn into sauce with colloid mill, go into behind the altar in 20 ℃ of fermentations 25 days; Adding mass percentage concentration in fermentation back is 1% flavor protease, hydrolysis seasoning after 3 hours; Said seasoning is that the alec after batching and the hydrolysis process is mixed by mass ratio 1:1; Wherein, Each constituent mass part is in the said batching: extra dry red wine green pepper 80, dried purple perilla 20, ginger 20, monosodium glutamate 20, sesame 20, pepper 20, white sugar 25, yellow rice wine 15; This batching is after powder is worn in extra dry red wine green pepper, dried purple perilla, ginger, monosodium glutamate, sesame, pepper and white sugar mixing, to add in the yellow rice wine formulated again.。With the alec after the seasoning with homogenizer mixing homogeneous.Use microwave disinfection after the packing of product, process conditions are: 850w, 2450Hz, 40 s.Product stores at normal temperatures, transports and sells.
Embodiment 2
With small fish and grass carp scale, head, tail, internal organ, vertebrae, stripping and slicing, the fish piece that cuts is immersed in the saline solution that contains 0.5% acetic acid and 1% more than 30 minutes, be immersed in 10 min in the ozone solution of 1.0 mg/kg after draining, water cleans again; The fish piece is worn into sauce with colloid mill, go into behind the altar in 25 ℃ of fermentations 20 days; Adding mass percentage concentration in fermentation back is 2% flavor protease, hydrolysis seasoning after 3 hours; Said seasoning is that the alec after batching and the hydrolysis is mixed by mass ratio 1:1; Wherein, Each constituent mass part is in the said batching: extra dry red wine green pepper 90, dried purple perilla 10, ginger 25, monosodium glutamate 22, sesame 10, pepper 22, white sugar 20, yellow rice wine 10; This batching is after powder is worn in extra dry red wine green pepper, dried purple perilla, ginger, monosodium glutamate, sesame, pepper and white sugar mixing, to add in the yellow rice wine formulated again.With the alec after the seasoning with homogenizer mixing homogeneous.Use microwave disinfection after the packing of product, process conditions are: 850w, 2450Hz, 40 s.Product stores at normal temperatures, transports and sells.
Claims (7)
1. the production method of a bagoong may further comprise the steps:
(1) pre-treatment: the raw material fish is removed squama, head, tail, internal organ and vertebrae, clean and stripping and slicing;
(2) salt vinegar water logging bubble: it is that 0.5～1% acetic acid and mass percentage concentration are in the solution formed of 1～2% saline solution more than the 30min that the fish piece that step (1) is cut is immersed in by concentration expressed in percentage by volume, drains;
(3) soak with ozone solution: will be immersed in 5～10 min that sterilize in the ozone solution of 0 ~ 4 ℃ and 1.0 ~ 1.5 mg/kg through the fish piece that step (2) is handled, and make the vessel retraction of fish piece, residual blood is extruded, water cleans again;
(4) defibrination: the fish piece is worn into alec;
(5) with salt: in alec, keep salinity quality percentage composition 20 ~ 25% with salt;
(6) spontaneous fermentation: will be in 20 ~ 25 ℃ of fermentations 20 ~ 25 days after the alec that step (5) is handled is gone into the altar sealing;
(7) add enzyme hydrolysis: add mass percentage concentration in the alec after the fermentation and be 1 ~ 2% flavor protease solution and be hydrolyzed;
(8) seasoning: will prepare burden and the alec of handling through step (7) mixes by mass ratio 0.9～1.1:1, wherein, each constituent mass part is in the said batching: extra dry red wine green pepper 80～90, dried purple perilla 10～20; Ginger 20～25; Monosodium glutamate 20～22, sesame 10～20, pepper 20～25; White sugar 20～30, yellow rice wine 10～15;
(9) mix homogeneous: with the alec mixing homogeneous after the seasoning.
2. method according to claim 1 is characterized in that, will carry out microwave disinfection again through the alec after step (9) is handled.
3. method according to claim 2 is characterized in that, said sterilization conditions is: 850w, 2450Hz, 40 s.
4. method according to claim 1 is characterized in that, the said raw material fish of step (1) is a low-value freshwater fish.
5. method according to claim 4 is characterized in that, said low-value freshwater fish is small fish, silver carp, grass carp or bighead.
6. method according to claim 1 is characterized in that, the described batching of step (8) is after powder is worn in extra dry red wine green pepper, dried purple perilla, ginger, monosodium glutamate, sesame, pepper and white sugar mixing, to add in the yellow rice wine formulated again.
7. method according to claim 1 is characterized in that, alec salinity quality percentage composition≤10% after step (8) seasoning is handled.
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Cited By (13)
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|---|---|---|---|---|
| CN103005391A (en) * | 2013-01-15 | 2013-04-03 | 盐城师范学院 | Method for producing globefish sauce |
| CN103110142A (en) * | 2013-02-12 | 2013-05-22 | 杨成胜 | Spicy minced fish meal and method for making same |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103549383A (en) * | 2013-11-10 | 2014-02-05 | 殷允接 | Instant fish paste product and preparation method thereof |
| CN103829220A (en) * | 2014-02-27 | 2014-06-04 | 大连工业大学 | Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof |
| CN103859464A (en) * | 2012-12-18 | 2014-06-18 | 丹东永明食品有限公司 | Preparation method of sweetfish slices |
| CN104643154A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method of fish paste |
| CN105266129A (en) * | 2015-10-15 | 2016-01-27 | 雷山县桥港舌头鱼香酱酸专业合作社 | Acid fish sauce and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
| CN108740703A (en) * | 2018-06-08 | 2018-11-06 | 中国水产科学研究院南海水产研究所 | A kind of preservation method of egg-shaped pompano bacteria reducing deodorant |
| CN108740836A (en) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | A kind of preparation process of fermentation the Yellow River carp intestines |
| CN109601965A (en) * | 2018-11-30 | 2019-04-12 | 江苏大学 | A method of utilizing Halophilic Bacterium hybrid bacterial strain fermentation fish meat paste |
| CN109820185A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of health alec |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859464A (en) * | 2012-12-18 | 2014-06-18 | 丹东永明食品有限公司 | Preparation method of sweetfish slices |
| CN103859464B (en) * | 2012-12-18 | 2016-01-20 | 丹东永明食品有限公司 | A kind of preparation method of sweetfish sheet |
| CN103005391B (en) * | 2013-01-15 | 2014-03-12 | 盐城师范学院 | Method for producing globefish sauce |
| CN103005391A (en) * | 2013-01-15 | 2013-04-03 | 盐城师范学院 | Method for producing globefish sauce |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103110142B (en) * | 2013-02-12 | 2016-01-20 | 微山利民现代渔业科技有限公司 | A kind of fragrant peppery fish Rong powder and preparation method |
| CN103110142A (en) * | 2013-02-12 | 2013-05-22 | 杨成胜 | Spicy minced fish meal and method for making same |
| CN103549383A (en) * | 2013-11-10 | 2014-02-05 | 殷允接 | Instant fish paste product and preparation method thereof |
| CN103829220A (en) * | 2014-02-27 | 2014-06-04 | 大连工业大学 | Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof |
| CN103829220B (en) * | 2014-02-27 | 2015-03-18 | 大连工业大学 | Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof |
| CN104643154A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method of fish paste |
| CN105266129A (en) * | 2015-10-15 | 2016-01-27 | 雷山县桥港舌头鱼香酱酸专业合作社 | Acid fish sauce and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
| CN108740836A (en) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | A kind of preparation process of fermentation the Yellow River carp intestines |
| CN108740703A (en) * | 2018-06-08 | 2018-11-06 | 中国水产科学研究院南海水产研究所 | A kind of preservation method of egg-shaped pompano bacteria reducing deodorant |
| CN109601965A (en) * | 2018-11-30 | 2019-04-12 | 江苏大学 | A method of utilizing Halophilic Bacterium hybrid bacterial strain fermentation fish meat paste |
| CN109820185A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of health alec |
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